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Publix Simple Meals

Argentinean Steaks and Yellow Rice With Plantains

Servings:
Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence

-- Prepare steaks through step 1 and rice through step 1 - 10 minutes
--
Cook steaks, complete rice and plantains; serve - 10 minutes

Cooking Instructions

Argentinean Steaks

Ingredients

1/2 cup fresh Italian parsley

juice of 1 lemon

5 tablespoons extra-virgin olive oil, divided

4 cloves fresh garlic

1 1/2 teaspoons adobo seasoning, divided

1 1/2 lb beef skirt steaks

Steps


1. Place parsley leaves into food processor (or blender). Add lemon juice (1 tablespoon), 3 tablespoons olive oil, garlic, and 1/2 teaspoon adobo. Pulse until coarsely chopped and blended.

2. Preheat large sauté pan on medium-high 2-3 minutes. Sprinkle steaks with remaining 1 teaspoon adobo (wash hands).

3. Place remaining 2 tablespoons olive oil in pan, then add steaks; cook 6-8 minutes, turning often, or until steak is 145°F. Top steaks with parsley mixture and serve.


Yellow Rice With Plantains

Ingredients

1/4 cup water

1/4 cup sofrito (Spanish cooking sauce)

2 tablespoons sliced green olives

1 (5-gram) packet sazón with azafrán seasoning

2 (8.8-oz) pouches pre-cooked long grain rice

1 (11-oz) package frozen ripe plantains

Steps


1. Combine water, sofrito, olives, and sazón in medium saucepan. Stir in rice; cover and cook on medium 6-8 minutes or until hot.

2. Remove packaging from plantains; microwave on HIGH 3-3 1/2 minutes or until hot. Stir and serve over rice.


Aprons Advice


-- Complete your meal with black beans, corn bread, and dulce de leche for dessert.
-- These delicious skirt steaks are also excellent when served as fajitas.

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Nutritional Information

Argentinean Steaks

CALORIES (per 1/4 recipe) 510kcal; FAT 41g; CHOL 125mg; SODIUM 630mg; CARB 2g; FIBER 0g; PROTEIN 35g; VIT A 15%; VIT C 20%; CALC 2%; IRON 40%

Yellow Rice With Plantains

CALORIES (per 1/4 recipe) 400kcal; FAT 11g; CHOL 0mg; SODIUM 400mg; CARB 75g; FIBER 1g; PROTEIN 5g; VIT A 10%; VIT C 8%; CALC 4%; IRON 8%